The Arizona sentinel., 1887-08-06
HOW TO MILK COWS,

milk ard the quality of the butter or
 cheese made from it. The formation
 of the cows udder is such that the
 secretion of the milk is helped by good
 milking, while it is retarded and in
 time lessoned by bad milking. The
 udder of a COW is a very complicated
 affair. Outwardly it consists of a
 series of muscular bands crossing each
 other and attached to the abdominal
 muscles for the support of the mass of
 the organ. The teat is not a simple
 tube, as has been supposed, but con-
 sists of 8 large number of ducts. which
 runs into four or five more channels or
 tubes, each of which discharges sep
 arately into the orifice of the teat.
 Between these tubes, and surrounding
 them, is elastic fibrous tissue, the
 tbers being disposed crosswise. and acting by contraction to keep these
 ducts closed. The orifice of the teat
 is also kept closed by similar fibrous
 tissue, which yields to the pressure in
 the act of milking, and permits the
 milk to flow out About the teat are
 several sinuses or reservoirs, the largest
 of which is situated at the base of the
 teat and can be easily felt by the
 milker when the teat is grasped at the
 top and close to the udder, which
 should always be done in milking.
 These sinuses are supplied by laotifer-
 ous ducts which branch again and
 again much like tree into large
 number of smaller and smaller ones.
 At the end of each of the finest of
 these ducts there is lobule consist
 ing of very small vesicles or cells each
 containing nucleus of fat granules.
 These lobules are much like bunch
 of grapes in form, each cell or vesicle
 representing one of the grapes. The
 udder is made up thus of these ulti-
 mate lobules of glandular substance, the minute ducts which proceed from these and the system of leading ducts which empty their contents into the sinuses or reservoirs above the teats. Each teat is the outlet of separate gland commonly known as a quar- ter of the udder, and these 'separate glands are divided from each other and supported by bands of the fibrous tissue previously mentioned. So that the structure of each gland is in all of them.
 The ultimate lobules of the glandu. lar substance, which consists in fact of a mass of these lobules closely packed together in enormous numbers, are supplied with blood from the fine vessels with which they are connected, and these in their turn are supplied by the arterial sys- tenn, which is highly developed in the udder. The milk is produced by the breaking down of the cells or visicles lobules and the release of the granules of oil or fat which they contain, much in the same way that pus is formed in the breaking down of tissue in an ab- scess. Indeed, there is much similari- tY between milk and pus, the specific gravity being the same in both, the difference in fatty matter being slight, and pus contains albumen, and milk cascine in about the same proportion. The udder does not store all the milk drawn ,,at milking; it has not suf- ficient capacity; but during the pro- cess of milking the breaking down of these vesicles goes on with great rapidity and while before the milking the clusters of the lobules are greatly distend and are crowded with cells, when the milking is over they are much reduced in sized and shrunken and the whole udder is loose and 6abby. In milking cows this structure and function of the udder becomes a most important consideration, and the act of milking should be performed in with it. The milking should be rapid. The teat should be firmly close up to the udder so as to press the large sinus and empty it of milk at each pressure of the hand. The pressure should be exerted down. ward, that is the fingers should be closed upon the teat in succession from the top to the bottom so as to force the | milk down through the teat. It is the habit of calf to bunt and punch the udder when it is sucking. No doubt this is done to stimulate and excite the | change of the cells to milk. In milk ing the ewes at the Rochefort cheese dairies every milker gives the sheep's | udder smart slap or two with the hand, and this brings the milk. In cows it is advisable always to raise the hands at each motion up against the udder so as to press up- ward against it, which has an effect in exciting the action of the glandular | cells.
 If many persons living in large towns and cities would visit milk i daries about four in the morning they would see such a sight as would set their stomachs against the use of milk i ever afterwards. We have seen such i D stable, and even in a rural milk | dairy, where the manure was only re- moved when it became too deep for the milkers to wade through it with rubber boots and the COWS were plas. tered with dung. The filth of some of these places is inconceivable and in- and it is sad thing to say that some farm dairies are not much | better. Bogus butter. with all its faults, is preferable to the genuine(P) | article made in such dairy There is